After hearing a lot of good things about Quinoa, I finally decided to purchase this wonder grain. Quinoa has a high protein content and is also rich in fiber. When cooked properly the grains stay separate and have a nutty taste. It takes a longer time to cook than rava or vermicilli. I have used quinoa in salad, soup, upma and now in this stuffed peppers.

Any time we go to Costco, which is once every few months I look for the mini bell peppers which come in different colors. In our last trip I spotted these baby bell peppers .. now these are slightly bigger than the mini ones and are a perfect candidate for stuffing. I usually make the stuffing similar to our puff filling, but this time decided to include quinoa. The quinoa added a nutty flavor and went well with potatoes. You can bake these (time saver and healthy) or cook it in a skillet using extra oil. These would be a perfect accompaniment for fried rice or with soup. Off to the recipe.

Let us see how to cook quinoa. Take 1 cup water and add the rinsed quinoa to it. Bring to boil and simmer for 15 minutes. Voila .. quinoa ready. It gets a transparent look when it is done. Allow to cool. (1:2 ratio for Quinoa;Water)

Prepare the baby bell peppers. Make a small cut around the stem and remove it carefully. Remove seeds if any inside the bell pepper.

Peppers waiting to be stuffed

Prepare the stuffing.
Heat oil and season with cumin seeds. Add onion.

Place the bell peppers on a baking sheet and lightly spray oil over them. Place in a preheated 425F oven for 20-25 minutes flipping once in the middle. Keep an eye after 15 minutes to make sure they don’t get black.

Out of the oven. All shriveled up and juicy.

Nutty and tasty stuffed peppers ready and we had it with sweet corn soup.

Connect with us

I’ve been wanting to make this csertluss apple pie since like thanksgiving. It’s from scratch so I’m a little nervous, but one day soon I will attempt it!Your stuffed bell peppers are inspiring me to reach for my dreams!:)